1. Preheat oven to 375 degrees F. Roast the squash in the oven cut sides down, with a bit of oil for about 30 minutes or until done (easily pierced with fork). Meanwhile, sauté onion and zucchini with garlic for a few minutes in oil.
2. Crumble tofu into pan with veggies and sauté until vegetables are done. The tofu may stick to the pan. A little oil can help. Scoop out the insides of the squash after done, being careful not to tear the skin.
3. Mix the cooked squash flesh with quinoa, rice, cooked veggie/tofu mixture and add salt and pepper, to taste. Spoon mixture back into shells, top with grated cheese, if using, and bake for a few minutes longer for cheese to melt' and flavors to mingle.
Serve hot. You could substitute rice or quinoa for all the grains if you don't have both. I just had some of both left over.

This was delicious! I also had serious issues removing the squash from the skin, but I just scooped it all out in a big heap and baked it in a casserole dish. The presentation wasn't as nice, but it still tasted great.

It was so hard to get the squash out of the skin and everything went everywhere.

I have to agree with amymichele8, I had a problem with spooning it out without the outside falling apart. I found it hard to get the squash evenly roasted (not the fault of the recipe of course), so the less well done was hard to carve out, and the peel cracked around the softer stuff.

All was not lost however, all put the mixture in a pan with the cheese on top and had it like a pasta bake. Very nice :)

I just impressed my carnivorous brother (again!) with awesome vegan cooking because of this recipe. I baked the butternut squash & a cup of quinoa, then simply mixed together all the leftover veggies I had in the fridge: green beans, corn, peas, mushrooms, onion, zucchini & stringed carrots. (I had most of these already sauted in olive oil mixed together from the night before.) I diced the squash because it was still a little firm, then tossed everything together in a 9X13 pan and cooked until squash was tender, about 20 minutes. In that time the flavors blended together well! I added quite a bit of Earth Balance Buttery Spread every time I pulled out the pan to check the squash- I just globbed it on all over then mixed it up. I seasoned the casserole well with salt & pepper & a little bit of turmeric & Bragg Liquid Aminos, and a good dose of Nutritional Yeast. Yummy!! My brother, who isn't the kind to say things like this often, or the kind to eat mainly vegetables, or the kind to take pictures of his food said, "Wow, this is so pretty. I feel like I should take a picture of it." And I SHOULD have!! I was too excited to eat & wasn't thinking. Oh, well, you rock for posting this recipe. I can see the limitless possibilities with veggie combos here. An all around awesome idea to throw together leftovers, and also just for something different to do with squash. Bravo!! (This made enough for about 10 servings.)

It may the bomb for some people, but it was not the bomb for me. It was so hard to get the squash out of the skin and everything went everywhere. The flavor was ehh :-\I don't know if I will make this again. It just wasn't as good as other things that I have made.

9 years ago

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Anonymous

So good--it made me happy it was December! I couldn't find zucchini I liked at the market so I left that out. I added some soy sauce (to add a little bit of liquid to the filling as it was cooking and to replace some of the salt-to-taste) and some thyme, and I cooked the rice in with the tofu/onion/garlic mixture so it got all the good flavor (no quinoa, sadly). Also I totally destroyed the shell as I was taking out the flesh of the squash :-\ but I baked everything together in a pie pan instead of the shell and it worked pretty well.